June last year was a devastating event for my family. My father was diagnosed with Covid-19 and during those times, the stigma is still super high. We experienced discrimination (someone covered our windows), and we are helpless because even the local government units are unreachable during those times.
Good thing, my brother took care of our needs. He bought our groceries and sent them via a courier app.
The funny thing is, despite my father tested positive, the LGU didn’t test us — only my mother. Fortunately, she tested negative.
I only experienced an itchy throat and fatigue in my back area. I also need to rest most of my time because I don’t have the strength to continue with my task.
To ease our symptoms and to thrift our supplies, I used to make soup. For me, the dish that stood among the rest is the Grouper Soup.
- 1 small grouper — remove the gills and innards
- 1 medium carrot — peeled and diced
- A large potato — peeled and diced
- 4 cloves garlic — finely minced
- 1 medium red onion — chopped
- About 6 pieces of spinach leaves — chopped
- 1/2 cup flour
- 5 cups water
- 1 egg
- Salt and pepper to taste
- Make the grouper stock. You can do this by boiling the fish in about 2 cups of water.
- Remove the flesh of the fish. Then, set aside.
- Make water and flour mixture. You can do this by diluting the flour into a cup of water and mix well. Set aside.
- Saute garlic and onion.
- Put the carrot and potato. Let it simmer.
- Add the grouper flesh and let it simmer.
- Add the stock and flour mixture. Continue to stir until thick.
- Season with salt and pepper.
- Add the egg and stir vigorously.
- Turn off the heat. Then, add the spinach.
- Cover the pan for a few minutes.
- Serve and enjoy.
- Grouper is super bony. Make sure you won’t miss a bone. Otherwise, it will lessen the experience.
- It’s much better if you’ll roast the garlic well. It will give this aromatic and delightful bitter taste.
- Aside from spinach, you can also use onion spring or leeks.
- Best eaten when it’s raining outside.
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